Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2020.1754235
Abstract: ABSTRACT The aim of this study was to investigate the effect of black plum peel puree (40-60%) and pectin (0%, 0.25%, and 0.5%) concentrations on the chemical compositions, sensory attributes, rheological properties, antioxidant activity, and… read more here.
Keywords: black plum; plum peel; plum; peel sharbat ... See more keywords
Oxidative stability of sunflower and soybean oils enriched with black plum peel extract in comparison with synthetic antioxidants
Sign Up to like & getrecommendations! Published in 2023 at "PLOS ONE"
DOI: 10.1371/journal.pone.0279735
Abstract: Black plum peel is the by-product of plum processing and is a valuable source of antioxidants and phenolic compounds. In this research, total phenolic compounds, total flavonoid content and antioxidant activity of black plum peel… read more here.
Keywords: black plum; plum peel; peel extract; plum ... See more keywords